Creamed Leeks

Ingredients

1tblsp rapeseed oil

Knob of butter

2 leeks, trimmed and finely chopped (about 150g (5oz) in total)

175ml (6fl oz) cream

Salt and freshly ground black pepper

Method

Heat a pan over a medium heat and add the oil and butter. Tip in the leeks and sauté for 2-3 minutes, until softened. Pour in the cream and cook for another 4-5 minutes, until the cream has reduced and the leeks are completely softened. Season to taste and use as required.

Cook Ahead: This can be made up to 12 hours in advance, then cooled and kept covered with clingfilm in a bowl in the fridge until needed. Place in a pan and reheat gently, stirring occasionally.